Veal Scallops With Capers Vermouth And Dill Recipes

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VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL



Veal Scallops with Capers, Vermouth and Dill image

Categories     Sauté     Quick & Easy     Veal     Fortified Wine     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

All purpose flour
1 pound veal scallops (about 1/4 inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup chopped fresh dill

Steps:

  • Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

VEAL SCALLOPS IN VERMOUTH



Veal Scallops in Vermouth image

Make and share this Veal Scallops in Vermouth recipe from Food.com.

Provided by Bluenoser

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs veal cutlets
salt and pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons salad oil
1 medium onion, finely chopped
1/2 cup vermouth
1/8 teaspoon ground mace
1 (6 ounce) can tomato paste

Steps:

  • Flatten meat with a wooden mallet or meat cleaver until it is very thin.
  • Cut into serving pieces.
  • Sprinkle with salt and pepper and dredge with flour.
  • Heat butter and salad oil in a skillet.
  • Add chopped onion.
  • Add veal scallops and brown lightly on both sides.
  • Add sweet vermouth.
  • Cover skillet and simmer about 5 minutes.
  • Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
  • Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2

VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.

Provided by evelynathens

Categories     Veal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, ¼ inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

Steps:

  • In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
  • In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
  • Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
  • Transfer to a platter and keep warm, covered.
  • Add wine, lemon and capers to the skillet and simmer for 1 minute.
  • Swirl in butter and parsley and pour the sauce over the veal.
  • Serve with buttered rice and steamed broccoli and carrots.

Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34

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